Beetroot Dip with Seeded Bread Chips

Dip toasted bread chips into this dip for a healthy snack.

This beetroot dip is as full of flavour as it is full of natural colour! Made using FAGE Total 0%, our healthy yoghurt dip recipe can be served with toasted bread crisps and makes the perfect snack.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 4
175g FAGE Total 0%
200g raw beetroot, cut into wedges
Granary bread, very thinly sliced
Olive oil spray
2 tbsp tahini paste
2 cloves garlics
Juice ½ lemon
Celery, to serve

>60'
Serves 4
INSTRUCTIONS
  1. Heat oven to Gas Mark 7/220°C. Wrap beetroot loosely in a foil parcel and place on a baking tray. Bake for 1 hour until tender. Cool.
  2. Reduce the oven to Gas Mark 3/160°C. On a baking tray, lightly spray the bread with oil. Bake for 6-8 minutes until crisp. Cool.
  3. Put beetroot, tahini, garlic, FAGE Total 0% and lemon juice in a food processor. Season well. Blend until smooth. Chill and serve with the bread crisps and celery.

Looking for more ideas? Why not try our Cajun Spiced Courgettes with a Chilli Garlic Dip

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